The Spanish Summer Dish of 2012

Who, Why?

Hi my name is Alexander Buck, 25 years young and I love food so much that I married my life to it.  I work for a grocery company finding new products to put on shelves, I’ve been cooking since 16 years old, and the best thing on a weekend for me is good food and good conversation.  You can imagine with all this going on in my life I constantly talk food with friends, business associates and fellow grocery shoppers.  That’s why I’m so excited to be able to write an article about food and discussion my foodie passions with a wider audience.  Now getting the “me” stuff out-of-the-way we can focus on why we are here pontificating on the dish of the summer, Ceviche!

Gastronomic Perfection

Ceviche or Seviche depending on your geopolitical leanings is an example of culture fusion between the Native American tribes in South American and Spanish Conquistadores.  The somewhat confusing historical context is that the Moche Indians who were a coastal people used to eat fish with salt and aji (a combination of acidic vegetables) and the Spaniards adopted the culinary creation but added the citrus they brought with them.  Thus Ceviche is prepared by taking fresh uncooked fish and using some citrus to marinate/cook the fish in a process called denaturing.  The fish will turn lighter and opaque after marinating in lemon or lime juice for a couple of hours.  Often people will have vegetables like onions, tomatoes, avocado, peppers, and such marinate at the same time.  After the marinade the fish and vegetables are served cool which is perfect for a hot summer night which we often experience in the Southwest.  The flavor is both cool and acidic at the same time and with a salty cracker or mashed plantain elevates the dish to gastronomic perfection.  I’ve seen many restaurants improvise and use other seafood vegetable combinations like Octopus and Anaheim chiles which create a completely different flavor profile.  Regardless, when the temperature rises you’ll find me chilling out with Ceviche.

 

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